Free Range Bronze Turkey Leg

100% Free Range Bronze Turkey Leg

Once thawed, remove from pack and allow to reach room temperature before cooking.

To Slow Cook

This joint is perfect for cooking low and slow, with winter root vegetables, leeks, red wine and cranberries.

Place the turkey leg along with plenty of liquid and any other ingredients into a pre-heated oven at 150°C.  Cook for 3-4 hours, until the meat falls away from the bone.

Or, place on the bottom shelf of an Aga and leave overnight.

To roast

Preheat the oven to 200C.

Season the turkey leg all over and place into a roasting dish. Roast for 15 minutes at 200C.

Turn the oven down to 180C and continue to cook for 1 hour.

When cooked, the skin will be evenly browned; and if you pierce the flesh of the leg with a small knife or skewer, the juices will run clear.

Once cooked, remove the turkey leg and cover loosely with foil and allow to rest at room temperature for 15 mins.

Meanwhile, pour the Turkey cooking juices from the roasting dish (and all the tasty bits) into a small saucepan. Add the pot of Turkey stock and simmer for 15 mins, until the taste is delicious. Simmering for longer will make the flavour more intense.

If your bird has been delivered fresh, take it out of its wrapping. 

Place your bird on a wire rack or a plate and place it on the bottom of your fridge. 

Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

Keep hold of your card label for the 'best before' date and the weight of your bird. We recommend you leave your meat at room temperature for a few hours before cooking.

If your bird has been delivered frozen, you can pop it straight into the freezer until you are ready to use it. 

Depending on the size of your bird, you'll want to allow plenty of time to defrost it.

Remove from its packaging then put your bird on a wire rack or on a plate and place it at the bottom of the fridge. 

Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

For large birds, allow two to three days to defrost in the fridge. For small birds (Simplest Turkey, Breast and Crowns), one to two days will be fine.

We recommend you leave your meat at room temperature for a few hours before cooking.

You can find all our cooking instructions at pipersfarm.com